ZUCCHINI-LEMON OVERNIGHT OATS

Do you have a garden? If you do, have you tried growing your own zucchini? When I started gardening three years ago, that’s what I planted first and was amazed how fast they grew. We got a lot of zucchinis that year and I got a little tired of zoodles. So I had to think of creative ways to use all the zucchinis. I created the first version of my Zucchini-lemon overnight oats back then and I later tweaked it into a wholesome recipe for my first book. I’m happy to share the recipe with you now!

My first book, made with my lovely fellow foodie & entrepreneur Wellberries Tuulia is a porridge book with all kinds of delicious ways to use oats and other gluten-free grains. My favorite chapter of the book in the summer time is the Overnight oats one, with lots of creative & yummy recipes like matcha, chocolate-halva, snickers and chocolate mousse oats.

Although I LOVE dessert-type of brekkies and snacks like the ones mentioned above, these Zucchini-lemon overnight oats are more of the refreshing and very wholesome kind with no added sugars, and therefore not at all dessert-like. Grated zucchini gives a lovely fresh consistency, lemon adds a touch of zing and this is all balanced with some full fat coconut milk and plant-based yogurt 🙂

Zucchini, why not?

If I still have to convince you to use zucchini in overnight oats, does this work?

♥Zucchini is very nutritious (vitamins C & A, B vitamins).

♥It makes overnight oats moist in a lovely way

♥Zucchini & lemon is a great match

♥You have a ton of zucchini to use and want to make something simple, quick & wholesome

What else can you make with zucchinis besides zoodles and overnight oats? Here are some ideas how to use grated zucchini: in warm porridge, bread or muffin batter, fritters, pancakes, pasta sauce or casseroles. You can also make veggie lasagna with thin zucchini slices, or use the slices on top of a pizza. You can also lightly steam zucchini pieces, freeze them and use in smoothies.

Refreshing and with just the right balance of zing and creaminess, these zucchini-lemon overnight oats are easy to prepare for a wholesome breakfast or snack. Measurements: US cups. NOTE: prep time doesn't include the overnight time in the fridge.

Cuisine: vegan, gluten-free

Serves: 2

Ingredients

about 5 oz (140 g) zucchini grated and liquid squeezed out

1 ripe banana (preferably a brown spotted one, which is sweet)

1 cup gluten-free rolled oats

1 cup full-fat coconut milk

⅓ cup plant-based yogurt (I used unsweetened oat yogurt)

2 tbsp lemon juice

lemon zest from 1 organic lemon

2 tbsp hemp seeds

1,5 tbsp chia seeds

½ tsp turmeric powder

black pepper

pinch of salt

To serve: berries, yogurt and additional sweetener such as maple syrup if you wish

Instructions

Grate zucchini and squeeze out the extra liquid.

Mash the banan with a fork.

Mix all overnight oats ingredients well together with a spoon. Put into a glass container with a lid and put in the fridge overnight.

The following day: enjoy the oats with berries and sweetener of choice & more yogurt if you want to.

Notes

If you don't want to use coconut milk you can use whatever plant milk you prefer. I find oat milk to work the best, also cashew cream would be amazing. You can of course vary the measurements: use more yogurt and less milk and search for a consistency which works best for you!